Split Fermentation

[lmd]

I am looking for a 5 gallon allgrain recipe where I can split the fermentation into two carboys and pitch two different yeasts. Does anyone have any suggestions?

 

[MonsterBrew]

I would do anything that has a simple grain profile, since ultimately you are trying to discern the difference provided in yeast type.

Centennial Blonde or something similar would be what to look for.

 

[LexusChris]

+1

Lots of combos out there...

For example, you could take an English pale base, and ferment one with English Ale yeast (S-04, WLP002, 1968, 1028, etc.) and the other with a Belgian yeast (T-58, WLP550, 1214, etc.)

Or do something like Janet's Brown Ale, and do one with WLP001 and the other with WLP051 or WLP002.

Did you have 2 yeast in mind that you wanted to compare?
--LexusChris

 

[vera]

Put together a nice wheat recipe and ferment one batch with Koelsch and another with Trappist yeast. I just did this. They both Fermented well at the same temp. The taste difference was amazing- one being crisp and citrusy, the other more malty with spicey clove like flavors. Both great for summer drinking.

 

[lmd]

I did not have any yeast strains in mind. I was looking for a simple grain bill of Marris Otter or 2 Row. Was going to use Falconers flight for hop additions and wanted to see what two yeast strains would go best.

 

[Junkster]

I've split many 10 gallon batches into 5's and pitched 2 different yeasts and fermented them side by side at the same temperature just to taste the difference - great learning experience! Burrp......

 

[cyclonite]

Put together a nice wheat recipe and ferment one batch with Koelsch and another with Trappist yeast. I just did this. They both Fermented well at the same temp. The taste difference was amazing- one being crisp and citrusy, the other more malty with spicey clove like flavors. Both great for summer drinking.

+1.

I would take this further in that I believe doing split batches with several styles and using a traditional strain and a Belgian strain are great combinations. The reason being that you can add simple sugars and spices to the primary easily to "tweak" the Belgian beers. If you are looking for purely yeast differences, then this may not be ideal, but if you are looking for some differences in yeast AND producing a (often very) different beer, then this works great. You only brew once, and you produce two distinct beers.

Some of my favorites are:

Brown Ale (w/American or English yeast) -> Add 1-2 lbs of amber or dark candi syrup after high krausen. This makes a nice Dubbel to BDSA style beer. Also good with mild spices boiled with the candi syrup/sugar.

American Pale -> Add 1-2 lbs sucrose or amber candi syrup after high krausen. This makes a nice Tripel Pale hybrid. Also good with some coriander boiled with the candi syrup.

IPA (American or English yeast) -> Belgian IPA (sugar optional)

Stout -> Belgian Stout

Bock/Doppelbock -> Add 1-2 lbs of amber or dark candi syrup after high krausen. Another nice Dubbel or BDSA.

Wheat -> Witbier (boil a tea with orange peel and coriander, and add to primary)

Note that these won't be quite true to style (e.g. hop varieties), but they make fantastic hybrid beers. And that's the great thing about homebrewing - you get to decide .

 

[lmd]

I was looking to make a SMASH Rescipe with Marris Otter and Falconers Flight Hops. What two yeats stranis do you wil would work best. I use white labs. Was thinking american ale and ??

 

[kingwood-kid]

http://www.whitelabs.com/beer/homebrew/listings

You could go with something like 8 or 51 (or notty) to see if you like one American strain better than another. Bear in mind that the biggest difference you'll notice is the difference in attenuation/sweetness, which is pretty easy to compensate for in future batches via recipe design. A lot of US micros use estery English strains like 2, 7 or something proprietary that's close to these, so there's that option. Belgian IPAs are bandwagony thse days, so you could try 550 or maybe 530 and see if you like what they bring. US-hopped saisons are good too, so you could try 565, 566, 568 or grow some yeast from a bottle of Saison Dupont. I can't pick out one strain and say "use this!" because I don't know what kind of beers you like and because every option I've listed sounds good to me. If it helps, they're broadly listed in order of how different they are (to me) from the American Ale strain.